Fresh Fried Asparagus Rafts

Ingredients:
1/4 cup bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 large egg, beaten with a fork
16 small to medium asparagus stalks, trimmed
toothpicks
2 tablespoons olive oil
salt to taste

Directions:
Boil asparagus in salted water until the stalks
are just tender, about 4 minutes, then chill them.
Measure out bread crumbs, cheese,
and thyme into a large shallow bowl.
Put flour on a plate. Put egg into a wide shallow bowl.
Line up 4 asparagus stalks side by side on a cutting board.
Skewer 4 toothpicks into the set of 4 stalks
at about 1-inch intervals to hold asparagus together like a raft.
Repeat with remaining asparagus.
Dip each asparagus raft in flour, then egg, then bread crumbs,
patting crumbs evenly, and transfer to a plate.
In large nonstick skillet, heat oil until just hot,
then gently slide in asparagus rafts
and cook over medium heat until golden, about 3 minutes.
Turn rafts over and cook other side until golden.
Sprinkle with salt if desired.
Slice each raft crosswise between the toothpicks, then remove.